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Wednesday, October 14, 2009

These crispy flaky snacks bundled in nutrition is my recreation of the wonderful Pepperidge farm puff pastry recipe.Tender Asparagus work beautifully,but as its not in season,I adjusted with next best veggie - broccoli, which is also more common in my everyday cooking.Blanch the broccoli to tenderize the vegetable before wrapping and baking.Wrap around the lightly spiced puff pastry,I had the home made puff pastry dough,from the last Daring Baker Challenge.These are now served at Meeta's Monthly Mingle : High Tea Treats ,the hostess of the mingle is Aparna of My diverse Kitchen.

^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*Recipe Ingredients8 broccoli florets along with 3-4 inch tender stalks or Asparagus with ends snapped.Puff pastry sheet,thawed and cut in 7-8 inch strips(I used Homemade Puff pastry)1 teaspoon of spice mix for sprinkling on pastry(I used cumin,pepper and salt)MethodPreheat oven to 400F.Blanch the broccoli in salted water for 4-5 minutes.Drain and drop in cold water until cool.Drain and pat dry with paper towel.Don't blanch if using asparagus.Spread the spice mix on a plate and roll the pastry strip in the spice until coated all over.Now tightly roll the strips around the vegetable and place seam side down on a baking sheet.Bake for 10-15 minutes until pastry is puffed and lightly brown.Serve warm with light tea(I served the Lipton Cranberry and pomegranate green tea)

Lovely Yasmin! I like your spice mix too...love cumin in savoury bakes! The brocolli with stalks are called brocollini here! I have a few, and and am very temted to make these...I doubt I will make the pastry dough at home dough :-)

Yasmeen

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